Archived posting to the Leica Users Group, 2010/12/24
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]"c." is a "cup", right? That is fairly stiff, even by Swedish standards, but then I saw "20 servings". I was thinking more like 4. Thanks for the recipe. It's been ages and ages since I drank eggnog. This one sounds about the way I remember it. Daniel On Fri, Dec 24, 2010 at 8:19 PM, Jeff Moore <jbm at jbm.org> wrote: > 2010-12-24-10:41:29 Tina Manley: >> I looked up where the >> oyster stew tradition came from: >> >> In Bill Neal?s Southern Cooking >> <http://www.amazon.com/Bill-Neals-Southern-Cooking-Neal/dp/0807842559/ref=sr_1_1?ie=UTF8&qid=1291669463&sr=8-1#_> >> (1989), Neal writes, ?Before acceptance of refrigerated food transport >> (for >> meat only, first, and that was in the 1880s), inland food supplies >> depended >> on the weather. > > Thanks for sharing that bit of history! > > Oh, and I think Bill Neal's book has a good recipe for traditional > from-scratch eggnog. ?It's so nice and fluffy compared to the > storebought stuff! ?It's pretty seriously liquored-up, though, so some > guests can be taken aback. > > Basically, cocktail drinkers who are used to the likes of Manhattans > and Martinis will take it in stride, but people whose idea of a drink > is something sweet from a blender will make that "whoof" face. ?If you > proportionally reduce all the alcohols to about 3/4 or even 2/3 of > their representation in the original recipe, that might increase the > comfort of some guests. ?But the original is a blast from the past, a > reminder of how sturdy some of the traditional milk punches were. > > And of course it's not for those who fear raw eggs. > > Actually, since maybe not everybody here has the Neal book, let me > transcribe the recipe from my notes, just in time for holiday > gatherings: > > Eggnog > > ? - 6 eggs, separated, at room temperature > > ? - About 1/3 cup sugar, or to taste > > ? - 1 c. brandy > > ? - 1 c. rye whiskey > > ? - 1/2 c. dry sherry > > ? - 1/2 c. white rum > > ? - 2 c. milk > > ? - 2 c. heavy cream > > ? - Freshly grated nutmeg > > ? Beat the egg yolks until very light and doubled in volume. Slowly add > ? the sugar, and continue to beat very hard while carefully adding the > ? liquors. ?Stir in the milk and the cream. ?Beat the egg whites until > ? stiff and fold in. ?Set aside or refrigerate several hours before > ? serving. ?Garnish the cups with fresh nutmeg. ?20 servings. > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information